Cranberry chocolate chip cookies

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Quick and easy cranberry chocolate chip cookies are whole grain and naturally sweetened. Makes me feel better about eating ALL of them!

I cannot lie. I’ve made these chocolate chip and dried cranberry cookies 4 times in the past week. I keep giving most of them away so I won’t eat them all myself, but then I want more! So I make them again. And again. It’s a vicious cycle. Next batch is ALL for me! No sharing.

So it’s very much fall here. I love fall. I’m a fall fanatic. But the “cold” always catches me by surprise. I say cold with quotations because I went to college in Chicago and that’s serious cold. That’s take your breath away, no hope of ever being warm again, chilled to the bones kind of cold. I loved the city, really loved it, but barely survived the weather. I graduated and quickly moved back South.

And now, it gets to be fall and 60 degrees out, and I’m layering a long-sleeve shirt under my sweater to try and stay warm. But then, come spring, it warms up to 60 degrees and I’m all about the short-sleeve shirts with jeans, or long-sleeve shirts with shorts. How is this possible? Same temperature, right? Is it me or are you this way, too?

Anyway, fall. November. We get to eat all the good fall fruits! Cranberry and chocolate is a fabulous combination, if you haven’t tried it. Plus, it’s in cookie form, so what’s not to love? These are quick and easy and oh so tasty! Light but sweet and satisfying. Also, whole grain and naturally sweetened with honey. Yup, you’ll be making 4 batches in a week, too. It’s cool; I’m right there with you.

Try these cranberry cookies for a new fun, fall treat. And psst, don’t share.

Enjoy!

Cranberry chocolate chip cookies

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Prep Time 10 minutes Cook Time 12 minutes Total Time 22 minutes

Serves 14-15 large cookies     adjust servings

Quick and easy cranberry chocolate chip cookies are whole grain and naturally sweetened.

Ingredients

• 1 cup old-fashioned oats
• 1 cup whole wheat flour (I use white whole wheat flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup semisweet chocolate chips
• 1/3 cup dried cranberries
• 1/2 cup applesauce
• 1/3 cup honey
• 2 tablespoons butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350. Line two baking trays with silpats or parchment paper.
2. In a large bowl, combine the dry ingredients (oats through salt) and mix well. Stir in the chocolate chips and dried cranberries and mix again.
3. In a separate bowl, combine the wet ingredients (applesauce through vanilla extract) and mix well.
4. Stir the wet ingredients into the dry ingredients and stir to combine. Be careful not to overmix.
5. Drop large spoonfuls of the cookie dough onto the prepared baking trays.
6. Bake at 350 for 12-15 minutes, until golden brown. Let cool for a couple of minutes, then transfer to a wire rack to cool completely. (Or just carefully lift the silpat or parchment paper off the baking tray and let them cool on that on your counter.) Store in an airtight container for up to a week.

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Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 138kcal Calories from fat 40
% Daily Value
Total Fat 4g	6%
Saturated Fat 2g	10%
Transfat 0g
Cholesterol 18mg	6%
Sodium 108mg	5%
Carbohydrate 24g	8%
Dietary Fiber 2g	8%
Sugars 13g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

** What’s your favorite fall or winter time cookie combination? **